"Sex is good, but not as good as fresh sweet corn." Garrison Keillor
Amaizing isn’t it? Corn has become the second most important grain behind rice in the world; more acreage is planted in wheat, but corn results in heavier yields. Maize, beans and squash make up the Native American food trinity, staples in the diet of western hemisphere diets before its discovery by the Old World. This native cereal grain has evolved greatly from its wild form; indeed it cannot yet be traced directly back to a “wild” form. It is a species of grass, which relates it to wheat, but its modern form has its kernels completely covered by a husk, making it impossible for the plant to reproduce by itself since the seed cannot come into direct contact with the soil without some one to remove the husk and plant the seed. Fossil remains have been found in Mexican caves dating back 8500 years, making it one of the oldest domesticated crops. Maize “ears” always grow in an even number of rows, starting with prehistoric corns of two rows to 16 or more rows with 500+ kernels. When corn first spread to the old world a malnutrition problem known as pellagra arose: if alkali is not introduced to the plant, the B-vitamin niacin is not released and amino acids found in beans and meats are also necessary to balance the human diet.
“Kansas had better stop raising corn and begin raising hell.”
Mary Elizabeth Lease
Corn Festivals:
http://www.cornfestival.net/ Shippenburg, Pa.
http://www.westpointcornfestival.com/ Shuckfest West Point, Iowa
http://www.popcornfestival.com/ Marion, Ohio - Popcorn Festival
Sunday, May 09, 2010
Sunday, May 02, 2010
Chard: Valedictorian of Vegetables
Swiss chard is one of those vegetables that can be quite daunting if you have never used it – what do you do with it? TreeHugger
Chard is the green that grows from the beet. The name Swiss chard helps to differentiate this plant from the French chardon, a term describing plants with thistle-like characteristics (Italian, cardoni). It is also a cousin of spinach as well as being one of the most nutrient-laden of all vegetables: low in calories, high in vitamins and minerals, including magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, and vitamin E. It is also fiber-rich and an excellent source of protein.For these and other reasons, this delectable beauty is known by some as the "Valedictorian of Vegetables".
The Swiss botanist Karl Koch first classified chard in the 19th century; its origins are more likely the Mediterranean, where Aristotle described its medicinal properties in the 4th century B.C. Like spinach, chard has high levels of oxalic acid, which can be harmful in great amounts, but aid the body in the absorption of calcium at safe levels. Some chefs prefer the stalk while others prefer the leaves; both are quite edible. Depending on the beetroot, chard stalks grow red, white and yellow; when sold in mixed bunches, they are known as “Rainbow Chard”. Mildly bitter, try it in pestos, risottos or as a side dish all its own. It is also a wonderful addition to any braising greens mixture.
Reading sign, "Enjoy Winter Sports at Swiss Chard Lodge, Sunstroke Valley, Idaho.(40 Miles as the Crow Flies)”, “But Who Wants to Ride with an Old Crow?” Woody Woodpecker in “Ski for Two”
Chard is the green that grows from the beet. The name Swiss chard helps to differentiate this plant from the French chardon, a term describing plants with thistle-like characteristics (Italian, cardoni). It is also a cousin of spinach as well as being one of the most nutrient-laden of all vegetables: low in calories, high in vitamins and minerals, including magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, and vitamin E. It is also fiber-rich and an excellent source of protein.For these and other reasons, this delectable beauty is known by some as the "Valedictorian of Vegetables".
The Swiss botanist Karl Koch first classified chard in the 19th century; its origins are more likely the Mediterranean, where Aristotle described its medicinal properties in the 4th century B.C. Like spinach, chard has high levels of oxalic acid, which can be harmful in great amounts, but aid the body in the absorption of calcium at safe levels. Some chefs prefer the stalk while others prefer the leaves; both are quite edible. Depending on the beetroot, chard stalks grow red, white and yellow; when sold in mixed bunches, they are known as “Rainbow Chard”. Mildly bitter, try it in pestos, risottos or as a side dish all its own. It is also a wonderful addition to any braising greens mixture.
Reading sign, "Enjoy Winter Sports at Swiss Chard Lodge, Sunstroke Valley, Idaho.(40 Miles as the Crow Flies)”, “But Who Wants to Ride with an Old Crow?” Woody Woodpecker in “Ski for Two”
Sunday, April 25, 2010
“Never rub another man's rhubarb”
“Never rub another man's rhubarb” The Joker
What the heck is a rhubarb? In baseball, it’s a big bench-clearing brawl. Throughout the ages, confusion has reigned about which part to utilize. In the 1940’s, U.S. Customs, didn’t know exactly what this stuff that people were importing from the old world was, so they decided it could be classed as fruit or veggie depending on how it was used. It is often classed as a vegetable, being a close relative of sorrel and looking like a blushing celery stalk. The roots were used as a purgative medicine, for which they are very capable. Later the leaves were eaten like spinach, but not too often since they contain high concentrates of oxalic acid and are deadly in much quantity.
As sugar became more readily available throughout the world, rhubarb came to be used more as a food, lending its tartness to pies and preserves. In the 19th century, the British finally discovered the tart piquancy of the stems and mixed them with ginger and baked them in a pie (instead of four and twenty blackbirds). Soon thereafter, the pie made its way to the American colonies and berries, most notably the strawberry, replaced the ginger; June 9 is National Strawberry Rhubarb Pie Day.
From whence cometh the rhubarb? The name is derived from “Rha of the barbarians”; the Rha is the river now called the Volga where barbarians first cultivated it. It will not grow from seeds, but only from root cuttings, like potatoes, which indicates that it is a hybrid. Rhubarb is grown in hothouses nearly year-round; field grown it is harvested in the spring and fall. It grows best in temperate zones and likes a good freeze to stimulate the buds.
So, why all the hubbub about rhubarb? Because, among other things, it is a prime ingredient in the world renowned "Bee-bop-a-ree-bop Rhubarb Pie", which Mama’s little baby loves.
Momma’s little baby loves rhubarb, rhubarb, Be-Bop-A-Re-Bop Rhubarb Pie! Garrison Keillor
June 9th is National Strawberry-Rhubarb Day International
Festivals:
http://www.savor-the-rhubarb.com/rhubarb-festivals.html Links to many Rhubarb Festivals, including: Kankakee Festival, Illinois; Kitchen Kettle Village Rhubarb Festival, Intercourse, Pennsylvania USA;
What the heck is a rhubarb? In baseball, it’s a big bench-clearing brawl. Throughout the ages, confusion has reigned about which part to utilize. In the 1940’s, U.S. Customs, didn’t know exactly what this stuff that people were importing from the old world was, so they decided it could be classed as fruit or veggie depending on how it was used. It is often classed as a vegetable, being a close relative of sorrel and looking like a blushing celery stalk. The roots were used as a purgative medicine, for which they are very capable. Later the leaves were eaten like spinach, but not too often since they contain high concentrates of oxalic acid and are deadly in much quantity.
As sugar became more readily available throughout the world, rhubarb came to be used more as a food, lending its tartness to pies and preserves. In the 19th century, the British finally discovered the tart piquancy of the stems and mixed them with ginger and baked them in a pie (instead of four and twenty blackbirds). Soon thereafter, the pie made its way to the American colonies and berries, most notably the strawberry, replaced the ginger; June 9 is National Strawberry Rhubarb Pie Day.
From whence cometh the rhubarb? The name is derived from “Rha of the barbarians”; the Rha is the river now called the Volga where barbarians first cultivated it. It will not grow from seeds, but only from root cuttings, like potatoes, which indicates that it is a hybrid. Rhubarb is grown in hothouses nearly year-round; field grown it is harvested in the spring and fall. It grows best in temperate zones and likes a good freeze to stimulate the buds.
So, why all the hubbub about rhubarb? Because, among other things, it is a prime ingredient in the world renowned "Bee-bop-a-ree-bop Rhubarb Pie", which Mama’s little baby loves.
Momma’s little baby loves rhubarb, rhubarb, Be-Bop-A-Re-Bop Rhubarb Pie! Garrison Keillor
June 9th is National Strawberry-Rhubarb Day International
Festivals:
http://www.savor-the-rhubarb.com/rhubarb-festivals.html Links to many Rhubarb Festivals, including: Kankakee Festival, Illinois; Kitchen Kettle Village Rhubarb Festival, Intercourse, Pennsylvania USA;
Sunday, April 18, 2010
...beat you with a warm squash...
"The first zucchini I ever saw I killed it with a hoe." John Gould
Summer Squash are among the many varieties of gourds that grace our plates all year long from the family Cucurbitaceae, which includes melons, cucumbers and squashes. Cucurbita pepo primarily deals with the species of squashes hard and soft; the summer squashes are primarily those we harvest when the rinds are soft enough to eat without peeling. Chief among these are the scalloped or Pattypan squashes of white, yellow, green and variegated – the baby versions are growing in popularity. The constricted or crookneck squashes have become ubiquitous with their high yields and low costs – pick ‘em young for flavor and texture. Cylindrical varieties, such as zucchini are as colorful as the pattypans and offer uniformity for portion control. These varieties were unknown in the Old World until the discovery of the New, but were likely the first cultivated crops of the Native Americans some 12,000 years ago, predating beans and maize cultivars by eons. The blossoms have become increasingly popular on the culinary scene, serving as a small vegetable shell for stuffing with meats, chesses, or dessert mixes. Both male and female flower are produced by summer squashes, but only the female bears fruit, so most commercially sold blooms are male.
“Women: You can't live with them, and you can't get them to dress up in a skimpy little Nazi costume and beat you with a warm squash or something…” Emo Philips
Festivals:
Hayward, CA Zucchini Festival - http://www.haywardzucchini.com/
Windsor, FL Zucchini Festival - http://www.afn.org/~windsor/page2.htm
Obetz, OH Zucchini Festival - http://www.obetzzucchini.com/
Summer Squash are among the many varieties of gourds that grace our plates all year long from the family Cucurbitaceae, which includes melons, cucumbers and squashes. Cucurbita pepo primarily deals with the species of squashes hard and soft; the summer squashes are primarily those we harvest when the rinds are soft enough to eat without peeling. Chief among these are the scalloped or Pattypan squashes of white, yellow, green and variegated – the baby versions are growing in popularity. The constricted or crookneck squashes have become ubiquitous with their high yields and low costs – pick ‘em young for flavor and texture. Cylindrical varieties, such as zucchini are as colorful as the pattypans and offer uniformity for portion control. These varieties were unknown in the Old World until the discovery of the New, but were likely the first cultivated crops of the Native Americans some 12,000 years ago, predating beans and maize cultivars by eons. The blossoms have become increasingly popular on the culinary scene, serving as a small vegetable shell for stuffing with meats, chesses, or dessert mixes. Both male and female flower are produced by summer squashes, but only the female bears fruit, so most commercially sold blooms are male.
“Women: You can't live with them, and you can't get them to dress up in a skimpy little Nazi costume and beat you with a warm squash or something…” Emo Philips
Festivals:
Hayward, CA Zucchini Festival - http://www.haywardzucchini.com/
Windsor, FL Zucchini Festival - http://www.afn.org/~windsor/page2.htm
Obetz, OH Zucchini Festival - http://www.obetzzucchini.com/
Sunday, April 04, 2010
If that don't beet all!?!?!?!?!?!
“Beet ever so onion there snow peas legume.” Margaret Thornley
If that don’t beet all! The beet has been an important food source since antiquity, adorning Egyptian temple walls circa 2000 B.C. Growing wild throughout the Mediterranean and Europe, it was generally more appreciated for what grew above the ground than below, giving us various chards and spinaches. Hippocrates used the leaves for binding wounds and its medicinal uses begat food recipes in Apicius, the fourth century book of Roman cookery. The root of the beet began to come into esteem in the 16th century as the “Roman” beet was developed, though the Britons knew only the red and long red until 1800. Napoleon was the champion of the beet: the English blockades of France successfully kept sugar off of French palates until 1811 when the Emperor was presented with two loaves of bread made with beet sugar; by the end of the Napoleonic Wars, nearly 300 mills were churning out beet sugar - beet Sugar accounts for nearly 30% of the world’s sugar and an astounding 90% of European sugar. Among the most popular varieties of beets are the red, gold and candy-striped varieties, both mature and “baby” beets adorn tables. Delicious hot or cold they are high in fiber, folic acid and antioxidants. So, if you can’t beet ‘em, join ‘em.
Fact. Bears eat beets. Bears. Beets. Battlestar Galactica. Jim Halpert
Festivals:
http://www.sugarbeetdays.com/ Sterling, Colorado
http://www.meadfoundation.org/sugarbeet.html Mead, Colo.
If that don’t beet all! The beet has been an important food source since antiquity, adorning Egyptian temple walls circa 2000 B.C. Growing wild throughout the Mediterranean and Europe, it was generally more appreciated for what grew above the ground than below, giving us various chards and spinaches. Hippocrates used the leaves for binding wounds and its medicinal uses begat food recipes in Apicius, the fourth century book of Roman cookery. The root of the beet began to come into esteem in the 16th century as the “Roman” beet was developed, though the Britons knew only the red and long red until 1800. Napoleon was the champion of the beet: the English blockades of France successfully kept sugar off of French palates until 1811 when the Emperor was presented with two loaves of bread made with beet sugar; by the end of the Napoleonic Wars, nearly 300 mills were churning out beet sugar - beet Sugar accounts for nearly 30% of the world’s sugar and an astounding 90% of European sugar. Among the most popular varieties of beets are the red, gold and candy-striped varieties, both mature and “baby” beets adorn tables. Delicious hot or cold they are high in fiber, folic acid and antioxidants. So, if you can’t beet ‘em, join ‘em.
Fact. Bears eat beets. Bears. Beets. Battlestar Galactica. Jim Halpert
Festivals:
http://www.sugarbeetdays.com/ Sterling, Colorado
http://www.meadfoundation.org/sugarbeet.html Mead, Colo.
Sunday, March 21, 2010
in Just- spring (onions)
I don't really like it, but I have to in the play because I'm a scallion.
C.J.
in Just- spring when the world is mudluscious some of the best onions begin to sprout from their bulbs and the chefs come dancing in from
far and wee
to use them in creations for us all to enjoy. They are all members of the perennial flowering family Alliaceae, genus allium, which includes onions, garlic, shallots, leeks and chives. The scallion seems to have originated in the Philistine town of Ascalon, modern day Ashkelon in Israel, written about as the askolonion by the Greek botanist and disciple of Plato and Aristotle, Theophrastus. In the Carolinas and up the Appalachians, we are blessed with wonderful wild ramps, their purple-tinged stalks, broad green leaves and garlicky pungency for robust flavor during the short spring season. There is a scallion/shallot controversy/parapraxis: I contend in the stage where the cook is not discerning any sprouted onion will do, then he will often say scallion meaning “green onion“, though there are many wonderful varieties and nuances among the plethora of magical shoots; when looking for a sweeter, milder, light purplish onion bulb, then you want. a shallot. Another great onion whose reputation for sprouted spring flavor is the sweet Vidalia onion from Georgia; some say the flavor is so mild it can be eaten like fruit so enjoy its tang in dishes that relish sweetness. A popular variety of spring onion in Europe, the “Welsh” onion, known as the ciboulette in French and the Schnittzwiebel in Germany, isn’t Welsh but actually derives from the Old English welisc or Old German welsche which both mean “foreign”. This onion ranges in size from large chives to small leeks and can grow to have a golden puff of a flower on top. Leeks, as most often devoured, generally mature after spring and form more of a sheath than a bulb - which I find more onionesque, bub.
“Russians will consume marinated mushrooms and vodka, salted herring and vodka, smoked salmon and vodka, salami and vodka, caviar on brown bread and vodka, pickled cucumbers and vodka, cold tongue and vodka, red beet salad and vodka, scallions and vodka-anything and everything and vodka.” Hedrick Smith
C.J.
in Just- spring when the world is mudluscious some of the best onions begin to sprout from their bulbs and the chefs come dancing in from
far and wee
to use them in creations for us all to enjoy. They are all members of the perennial flowering family Alliaceae, genus allium, which includes onions, garlic, shallots, leeks and chives. The scallion seems to have originated in the Philistine town of Ascalon, modern day Ashkelon in Israel, written about as the askolonion by the Greek botanist and disciple of Plato and Aristotle, Theophrastus. In the Carolinas and up the Appalachians, we are blessed with wonderful wild ramps, their purple-tinged stalks, broad green leaves and garlicky pungency for robust flavor during the short spring season. There is a scallion/shallot controversy/parapraxis: I contend in the stage where the cook is not discerning any sprouted onion will do, then he will often say scallion meaning “green onion“, though there are many wonderful varieties and nuances among the plethora of magical shoots; when looking for a sweeter, milder, light purplish onion bulb, then you want. a shallot. Another great onion whose reputation for sprouted spring flavor is the sweet Vidalia onion from Georgia; some say the flavor is so mild it can be eaten like fruit so enjoy its tang in dishes that relish sweetness. A popular variety of spring onion in Europe, the “Welsh” onion, known as the ciboulette in French and the Schnittzwiebel in Germany, isn’t Welsh but actually derives from the Old English welisc or Old German welsche which both mean “foreign”. This onion ranges in size from large chives to small leeks and can grow to have a golden puff of a flower on top. Leeks, as most often devoured, generally mature after spring and form more of a sheath than a bulb - which I find more onionesque, bub.
“Russians will consume marinated mushrooms and vodka, salted herring and vodka, smoked salmon and vodka, salami and vodka, caviar on brown bread and vodka, pickled cucumbers and vodka, cold tongue and vodka, red beet salad and vodka, scallions and vodka-anything and everything and vodka.” Hedrick Smith
Sunday, March 14, 2010
There’s a fungus among us...
Nature alone is antique and the oldest art a mushroom." Thomas Carlyle
There’s a fungus among us. We love ‘em, inexcusably so. And have since before the pharaoh’s declared that commoners were unfit to consume them. Hunting for and eating wild mushrooms is not unlike playing Russian Roulette: of the more than 2000 known species and cultivars, fewer than 5% are safe to consume, many are lethal to the touch.
They are neither plant nor animal, they are fungi, the root word has commonality with function – to perform. And perform they do. Many forms explode from nothingness to somethingness overnight. They host on other living or formerly living entities to decompose them by digesting their food externally and absorbing the nutrients through their cells. They are the subjects of mythology and lore: they impart superhuman powers and immortality to Mario and Luigi, are aphrodisiacs, home to Smurfs and are enjoyed by hobbits and humans alike. Among the most popular are the Agaricus, or button shaped, criminis, which grow into portabellas, shitakes, oysters, enokis, chanterelles, lobsters, morels, cepes or porcinis or boletus, depending on where you reside are but a few. The National Park Service makes some interesting distinctions: shelf fungi sprout from tree bark, mushrooms sprout up from the ground, and truffles bear fruit underground. Wherever they come from, it won’t kill you to try a new one, uh after some one else tries it first.
I’m just some lunatic macaroni mushroom, is that it? Tommy DeVito
Festivals:
The Mushroom Festival Chester Co. Pa. http://www.mushroomfestival.org/
Texas Mushroom Festival Madisonville, Tx. http://www.texasmushroomfestival.com/
Morel Festival Boyne City, Mi. http://www.morelfest.com/
There’s a fungus among us. We love ‘em, inexcusably so. And have since before the pharaoh’s declared that commoners were unfit to consume them. Hunting for and eating wild mushrooms is not unlike playing Russian Roulette: of the more than 2000 known species and cultivars, fewer than 5% are safe to consume, many are lethal to the touch.
They are neither plant nor animal, they are fungi, the root word has commonality with function – to perform. And perform they do. Many forms explode from nothingness to somethingness overnight. They host on other living or formerly living entities to decompose them by digesting their food externally and absorbing the nutrients through their cells. They are the subjects of mythology and lore: they impart superhuman powers and immortality to Mario and Luigi, are aphrodisiacs, home to Smurfs and are enjoyed by hobbits and humans alike. Among the most popular are the Agaricus, or button shaped, criminis, which grow into portabellas, shitakes, oysters, enokis, chanterelles, lobsters, morels, cepes or porcinis or boletus, depending on where you reside are but a few. The National Park Service makes some interesting distinctions: shelf fungi sprout from tree bark, mushrooms sprout up from the ground, and truffles bear fruit underground. Wherever they come from, it won’t kill you to try a new one, uh after some one else tries it first.
I’m just some lunatic macaroni mushroom, is that it? Tommy DeVito
Festivals:
The Mushroom Festival Chester Co. Pa. http://www.mushroomfestival.org/
Texas Mushroom Festival Madisonville, Tx. http://www.texasmushroomfestival.com/
Morel Festival Boyne City, Mi. http://www.morelfest.com/
Sunday, March 07, 2010
Alike as 2 peas in a pod...
How luscious lies the pea within the pod. Emily Dickinson
As alike as two peas in a pod… or are they? The Augustinian abbot Gregor Mendel utilized his garden peas to begin the scientific study of genetics, which helps us understand differences as well as similarities. Peas are among the oldest foods known to man, carbon dating of a find in the “Spirit Cave” on the Thai-Myanmar border have been carbon-dated to nearly 10,000 B.C. The word pea has Sanskrit origins and thrives in the cool mountain climates of the region. Most peas prefer cooler climates, though some like the chickpea don’t mind the heat. The pea must be replanted annually from its seeds for it has only a one-year life cycle. Most edible peas derive from the species pisum sativum or pisum hortensus - the garden pea - of which there are several hundred varieties. There are some that are so tender they can be eaten pod and all, such as sugar snaps and snow peas; others are best shelled like English peas. According to Waverly Root, the smaller and sleazier looking the peas, the sweeter and more delicious it will be. In the Southern U.S., we enjoy many types of “field peas” which are usually shelled and run the rainbow in colors and patterns, like black-eyed and Mississippi purple peas. At Monticello, Jefferson grew more than 30 varieties. In China, pea shoots are greatly appreciated, as is the wasabi in zesty sauce. Few curried dishes would be complete without peas. Nutritionally, peas are a good carbo energy source, low in fats and high in fiber.
“Being pretty on the inside means you don't hit your brother and you eat all your peas - that's what my grandma taught me.” Lord Chesterfield
Festivals:
Purple Hull and Tiller Race http://www.purplehull.com/
Black-eyed Pea Jamboree http://texaslesstraveled.com/blackeyedpea.htm
As alike as two peas in a pod… or are they? The Augustinian abbot Gregor Mendel utilized his garden peas to begin the scientific study of genetics, which helps us understand differences as well as similarities. Peas are among the oldest foods known to man, carbon dating of a find in the “Spirit Cave” on the Thai-Myanmar border have been carbon-dated to nearly 10,000 B.C. The word pea has Sanskrit origins and thrives in the cool mountain climates of the region. Most peas prefer cooler climates, though some like the chickpea don’t mind the heat. The pea must be replanted annually from its seeds for it has only a one-year life cycle. Most edible peas derive from the species pisum sativum or pisum hortensus - the garden pea - of which there are several hundred varieties. There are some that are so tender they can be eaten pod and all, such as sugar snaps and snow peas; others are best shelled like English peas. According to Waverly Root, the smaller and sleazier looking the peas, the sweeter and more delicious it will be. In the Southern U.S., we enjoy many types of “field peas” which are usually shelled and run the rainbow in colors and patterns, like black-eyed and Mississippi purple peas. At Monticello, Jefferson grew more than 30 varieties. In China, pea shoots are greatly appreciated, as is the wasabi in zesty sauce. Few curried dishes would be complete without peas. Nutritionally, peas are a good carbo energy source, low in fats and high in fiber.
“Being pretty on the inside means you don't hit your brother and you eat all your peas - that's what my grandma taught me.” Lord Chesterfield
Festivals:
Purple Hull and Tiller Race http://www.purplehull.com/
Black-eyed Pea Jamboree http://texaslesstraveled.com/blackeyedpea.htm
Sunday, February 28, 2010
There ain’t nothing better than a mess o’ ham hocks and collard greens
“There ain’t nothing better than a mess o’ ham hocks and collard greens” True Southerners
Collards are not for stuffed shirts...but many folks lose their heads over them. This member of the wild cabbage family Brassica oleracea is of the cultivar group acephala – Greek for headless, meaning this group does not for the tight ball or head of leaves that many of its cousins do. The species most likely originated in the Mediterranean and because they are so hearty and hard to kill, migrated out ward in all direction from there: into the British Isles by the 4th century B.C., out into Africa and to the New World in North and South America with the slave trade as collards fell out of fashion with nobility, they became fodder for the poor, the enslaved and the animals. But fortunately, much of the best cuisine has arisen from necessity. The lowland Scots have done wondrous things with potherbs and cornmeal cakes to stretch mutton and fowl through lean times; they are the standard side dish with the Portuguese/Brazilian Feijoada, a rich, slow-cooked stew of beans and all things pork; my experience is in the southeastern U.S., where the collards and other greens are transformed by slow simmering in “potlikker”, which was originally a stock, or liquor, from meat bones and scraps boiled down to become soft enough to become edible which created a flavor so rich that anything remotely edible was added to the pot to stretch the meal, especially things that the masters deemed unfit to eat, like weedy tough greens. This slow cooking actually makes the collards more nutritious, unlocking nutrients from the tough cellulose of the plant.
The idiot who invented instant grits also thought of frozen fried chicken, and they ought to lock him up before he tries to freeze-dry collards. Lewis Grizzard
Festivals:
http://www.epa.net/collardgreens/ East Palo Alto Ca. July
http://www.visitportwentworth.com/events-collard-greens.php Monteith, Port Wentworth, Ga. March
http://www.macarnold.com/collard_fest.html Cornbread& Collards Blues Festival Asheville, NC Greenville, Anderson, SC
Collards are not for stuffed shirts...but many folks lose their heads over them. This member of the wild cabbage family Brassica oleracea is of the cultivar group acephala – Greek for headless, meaning this group does not for the tight ball or head of leaves that many of its cousins do. The species most likely originated in the Mediterranean and because they are so hearty and hard to kill, migrated out ward in all direction from there: into the British Isles by the 4th century B.C., out into Africa and to the New World in North and South America with the slave trade as collards fell out of fashion with nobility, they became fodder for the poor, the enslaved and the animals. But fortunately, much of the best cuisine has arisen from necessity. The lowland Scots have done wondrous things with potherbs and cornmeal cakes to stretch mutton and fowl through lean times; they are the standard side dish with the Portuguese/Brazilian Feijoada, a rich, slow-cooked stew of beans and all things pork; my experience is in the southeastern U.S., where the collards and other greens are transformed by slow simmering in “potlikker”, which was originally a stock, or liquor, from meat bones and scraps boiled down to become soft enough to become edible which created a flavor so rich that anything remotely edible was added to the pot to stretch the meal, especially things that the masters deemed unfit to eat, like weedy tough greens. This slow cooking actually makes the collards more nutritious, unlocking nutrients from the tough cellulose of the plant.
The idiot who invented instant grits also thought of frozen fried chicken, and they ought to lock him up before he tries to freeze-dry collards. Lewis Grizzard
Festivals:
http://www.epa.net/collardgreens/ East Palo Alto Ca. July
http://www.visitportwentworth.com/events-collard-greens.php Monteith, Port Wentworth, Ga. March
http://www.macarnold.com/collard_fest.html Cornbread& Collards Blues Festival Asheville, NC Greenville, Anderson, SC
Sunday, February 21, 2010
Broccoli, broccoli, wherefore art thou broccoli?
"Mother: It's broccoli, dear. ---
Child: I say it's spinach, and I say the hell with it." James Thurber
Broccoli, broccoli, wherefore art thou broccoli? This cousin of the cabbage first came into popularity in the Roman Empire, probably brought back from campaigns to Asia Minor in the last few centuries B.C. and has been embraced and disdained the world over ever since: it once killed Homer Simpson; George H.W. Bush doesn’t like it, Newman calls it a “vile weed”; it was purportedly invented by Bond producer “Cubby” Broccoli; possibly cures cancer, but the secret’s not really out yet. Some things are known to be true about it: the name comes from brachium, which means arm. The stalks arise from cabbages that have gone to flower and the florets are harvested before they bloom. The most popular variety is the Calabrese, said to have been developed in the Calabria region of Italy; this popularity has recently mushroomed - it’s U.S. consumption has grown nearly 1000% in the last 30 years! It is high in vitamin C, fiber and contains an anti-cancer compound called sulforaphane which is found in many cabbage cousin cruciferous vegetables. It is also a fantastic source of vitamin K, which aids in healthy blood cell production and cardiovascular vitality. This crown of crudités prefers mild climates and wilts in hot summers, doing exceedingly well in southern California. Try one of its relatives, rapini or broccoli raab, which combine characteristics for broccoli heads and mustard leaves in the same plant. The popular broccolini is an hybrid of gai-lon, sort of an Asian version of rapini.
Newman, you wouldn't eat broccoli if it was deep fried in chocolate sauce! Jerry Seinfeld
Festivals:Greenfield Harvest Festival - http://www.ci.greenfield.ca.us/index.aspx?recordid=136&page=16
Child: I say it's spinach, and I say the hell with it." James Thurber
Broccoli, broccoli, wherefore art thou broccoli? This cousin of the cabbage first came into popularity in the Roman Empire, probably brought back from campaigns to Asia Minor in the last few centuries B.C. and has been embraced and disdained the world over ever since: it once killed Homer Simpson; George H.W. Bush doesn’t like it, Newman calls it a “vile weed”; it was purportedly invented by Bond producer “Cubby” Broccoli; possibly cures cancer, but the secret’s not really out yet. Some things are known to be true about it: the name comes from brachium, which means arm. The stalks arise from cabbages that have gone to flower and the florets are harvested before they bloom. The most popular variety is the Calabrese, said to have been developed in the Calabria region of Italy; this popularity has recently mushroomed - it’s U.S. consumption has grown nearly 1000% in the last 30 years! It is high in vitamin C, fiber and contains an anti-cancer compound called sulforaphane which is found in many cabbage cousin cruciferous vegetables. It is also a fantastic source of vitamin K, which aids in healthy blood cell production and cardiovascular vitality. This crown of crudités prefers mild climates and wilts in hot summers, doing exceedingly well in southern California. Try one of its relatives, rapini or broccoli raab, which combine characteristics for broccoli heads and mustard leaves in the same plant. The popular broccolini is an hybrid of gai-lon, sort of an Asian version of rapini.
Newman, you wouldn't eat broccoli if it was deep fried in chocolate sauce! Jerry Seinfeld
Festivals:Greenfield Harvest Festival - http://www.ci.greenfield.ca.us/index.aspx?recordid=136&page=16
Saturday, February 13, 2010
The root of all roots...
There are some oligarchs that make me want to bite them just as one crunches into a carrot or a radish. Evita Peron
Their name comes from the Latin radix means root, so the radish is obviously the root of all roots. Radishes are taproots as are carrots, turnips, beets, dandelions, parsnips and many trees; both the root and the greens are edible. They are members of the Brassicaceae family, which includes cabbages and other hearty stemmed leafy greens that grow above the ground. Taproots have been domesticated in the Mediterranean since pre-Roman times - the ancient Egyptians used radish seed oil before olive oil was known - and can be found wild throughout Asia and Europe. The Spanish first brought radishes to Mexico in the 16th century. In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes; the festival begins on December 23 in the city of Zocalo. In Japan, in December there are radish festivals; in April, the radish is carved to symbolize another festival.
Varieties of radishes can mature within a month of planting, so successive plantings can help maintain months of harvests. The main growing seasons range from April to October in the Northern Hemisphere, but many types store through the winter very well and are known as winter varieties, such as the black and icicle radishes. The pale pigmented Daikon, which has grown over 5 feet long and a foot in diameter, has more acreage planted in Japan than any other crop and is very popular when the size of a large Cuban cigar. There are many colors available: white, pink, red, purple, black, speckled and multi-colored rainbow varieties. Excellent sources of vitamin C and potassium, they also are low in calories and high in fiber.
What do I know of man's destiny? I could tell you more about radishes. Samuel Beckett
Festivals:
http://www.aboutoaxaca.com/oaxaca/night-radishes.asp
Their name comes from the Latin radix means root, so the radish is obviously the root of all roots. Radishes are taproots as are carrots, turnips, beets, dandelions, parsnips and many trees; both the root and the greens are edible. They are members of the Brassicaceae family, which includes cabbages and other hearty stemmed leafy greens that grow above the ground. Taproots have been domesticated in the Mediterranean since pre-Roman times - the ancient Egyptians used radish seed oil before olive oil was known - and can be found wild throughout Asia and Europe. The Spanish first brought radishes to Mexico in the 16th century. In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes; the festival begins on December 23 in the city of Zocalo. In Japan, in December there are radish festivals; in April, the radish is carved to symbolize another festival.
Varieties of radishes can mature within a month of planting, so successive plantings can help maintain months of harvests. The main growing seasons range from April to October in the Northern Hemisphere, but many types store through the winter very well and are known as winter varieties, such as the black and icicle radishes. The pale pigmented Daikon, which has grown over 5 feet long and a foot in diameter, has more acreage planted in Japan than any other crop and is very popular when the size of a large Cuban cigar. There are many colors available: white, pink, red, purple, black, speckled and multi-colored rainbow varieties. Excellent sources of vitamin C and potassium, they also are low in calories and high in fiber.
What do I know of man's destiny? I could tell you more about radishes. Samuel Beckett
Festivals:
http://www.aboutoaxaca.com/oaxaca/night-radishes.asp
Sunday, February 07, 2010
Are you casting asparagus on my cooking?
Are you casting asparagus on my cooking? Curly Howard
The asparagus is a member of the lily family, first cultivated in the Mediterranean and Asia Minor around 3000 years ago. In Rome for the Caesars, it was frozen in the Tiberian Alps and run by chariot to be served at the feast of Epicurus. The ancients prized it for its unique flavor, supple texture and medicinal qualities: it is especially useful as a diuretic for kidney and bladder health, as well as strengthening capillary walls to improve heart health. Its importance to cuisine began as far back as Alexander the Great; the Persian word asparag means sprout or shoot. By the time of Cato it was cultivated profitably; Roman emperors had slaves running ice from the mountains to keep it chilled then load it onto the fastest boats of their asparagus fleets for fetching it for feasts as well as trading purposes. It is still known as the food of kings – Louis XIV had special greenhouses erected so he could enjoy it year-round. In Europe it is most popular white, which is created by etiolation, the process of depriving the shoots of light. The stalks are covered by soil as they grow to keep out the light necessary to produce chlorophyll and keep the stalks pale and tender. Modern cultivars include violet, purple, pink and many shades of green. The shoots are usually first cut in the 3rd year of growth at about 6-10 inches, cut at ground level to insure the health of the plant and its successful harvest for years to come. Enjoy!
“You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.” H.H. Munro
Noted Festivals include:
http://www.asparagusfest.com/
http://www.nationalasparagusfestival.org/
http://www.empirechamber.com/
The asparagus is a member of the lily family, first cultivated in the Mediterranean and Asia Minor around 3000 years ago. In Rome for the Caesars, it was frozen in the Tiberian Alps and run by chariot to be served at the feast of Epicurus. The ancients prized it for its unique flavor, supple texture and medicinal qualities: it is especially useful as a diuretic for kidney and bladder health, as well as strengthening capillary walls to improve heart health. Its importance to cuisine began as far back as Alexander the Great; the Persian word asparag means sprout or shoot. By the time of Cato it was cultivated profitably; Roman emperors had slaves running ice from the mountains to keep it chilled then load it onto the fastest boats of their asparagus fleets for fetching it for feasts as well as trading purposes. It is still known as the food of kings – Louis XIV had special greenhouses erected so he could enjoy it year-round. In Europe it is most popular white, which is created by etiolation, the process of depriving the shoots of light. The stalks are covered by soil as they grow to keep out the light necessary to produce chlorophyll and keep the stalks pale and tender. Modern cultivars include violet, purple, pink and many shades of green. The shoots are usually first cut in the 3rd year of growth at about 6-10 inches, cut at ground level to insure the health of the plant and its successful harvest for years to come. Enjoy!
“You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed.” H.H. Munro
Noted Festivals include:
http://www.asparagusfest.com/
http://www.nationalasparagusfestival.org/
http://www.empirechamber.com/
Sunday, January 24, 2010
If an onion rings...pick it up!
It is hard to imagine civilization without onions. Julia Child
Allium is the onion genus with over 1200 known species, making it one of the largest plant genera of the world. They are perennials that grow bulb clusters, usually at the root end, but some species grow bulbs at the flowering ends. The bulbs divide and multiply to form new plants, or can be separated to form more plants and increase yields. Among the many edible species of the allium are onions, shallots, leeks, garlic and chives. As winter passes its peak, shoots will appear from many of these plants we know as “spring onions”, whose flavors range from sweet and delicate to pungent and hot. Among the most popular is the “Welsh” onion, which doesn’t really develop bulbs, nor is it from Wales. The name comes from Old English and Old German words that mean “foreign”; the species likely developed in China or Siberia. These delightful greens are important to cuisines worldwide as some of the first greens to sprout after the harshness of winter and are used year-round. In the southeastern U.S., we particularly prize the ramp, with its broad leaves, purple shafts and flavors that evoke comparison to garlic, leeks and onions. Whichever are your favorites, feature them at their peak to enhance your menu.
“It's probably illegal to make soups, stews and casseroles without plenty of onions.” Maggie Waldron
Allium is the onion genus with over 1200 known species, making it one of the largest plant genera of the world. They are perennials that grow bulb clusters, usually at the root end, but some species grow bulbs at the flowering ends. The bulbs divide and multiply to form new plants, or can be separated to form more plants and increase yields. Among the many edible species of the allium are onions, shallots, leeks, garlic and chives. As winter passes its peak, shoots will appear from many of these plants we know as “spring onions”, whose flavors range from sweet and delicate to pungent and hot. Among the most popular is the “Welsh” onion, which doesn’t really develop bulbs, nor is it from Wales. The name comes from Old English and Old German words that mean “foreign”; the species likely developed in China or Siberia. These delightful greens are important to cuisines worldwide as some of the first greens to sprout after the harshness of winter and are used year-round. In the southeastern U.S., we particularly prize the ramp, with its broad leaves, purple shafts and flavors that evoke comparison to garlic, leeks and onions. Whichever are your favorites, feature them at their peak to enhance your menu.
“It's probably illegal to make soups, stews and casseroles without plenty of onions.” Maggie Waldron
Sunday, January 17, 2010
Parsnip? How do you cook that thang?
The play left a taste of lukewarm parsnip juice. Alexander Woollcott
Parsnip, the pale, yet powerful cousin of the carrot has long flown below the radar, but this was not always so. Prior to the introduction of the potato from the New World, the parsnip was one of the most popular vegetables in Europe. It was especially popular during religious fasting, when meats were eschewed, because it was hearty, heavy and filling and had a strong character of its own. This pungent character ultimately caused its decline in popularity; the white potato, with its neutral palate was able to take on the flavors of whatever it was combined with and superseded the regal parsnip in the 18th century. The parsnip does not grow best in warm climates; it needs frosts to really develop its characteristic flavor. It likely first developed in northern Eurasia; its wild descendants range from the across the Bering Strait into the northwestern U.S. to far into Europe, where its seeds have been found in Neolithic lake settlements of Switzerland and England. It is also quite nutritious, being high in fiber and low in calories, and contains more vitamins and minerals than the carrot, especially potassium.
Fine words butter no parsnips. Sir Walter Scott
Parsnip, the pale, yet powerful cousin of the carrot has long flown below the radar, but this was not always so. Prior to the introduction of the potato from the New World, the parsnip was one of the most popular vegetables in Europe. It was especially popular during religious fasting, when meats were eschewed, because it was hearty, heavy and filling and had a strong character of its own. This pungent character ultimately caused its decline in popularity; the white potato, with its neutral palate was able to take on the flavors of whatever it was combined with and superseded the regal parsnip in the 18th century. The parsnip does not grow best in warm climates; it needs frosts to really develop its characteristic flavor. It likely first developed in northern Eurasia; its wild descendants range from the across the Bering Strait into the northwestern U.S. to far into Europe, where its seeds have been found in Neolithic lake settlements of Switzerland and England. It is also quite nutritious, being high in fiber and low in calories, and contains more vitamins and minerals than the carrot, especially potassium.
Fine words butter no parsnips. Sir Walter Scott
Saturday, January 09, 2010
Honey, you’ve got a really nice pear!
"There are only ten minutes in the life of a pear when it is perfect to eat."
Ralph Waldo Emerson
Pears are among the oldest of cultivated fruits – in 5000 B.C., Feng Li abandoned his diplomatic career to devote himself to cultivating pears, peaches, persimmons, apples and almonds as his road to fame and riches. Homer lauded them as a gift of the gods; their versatility and long storage life helped Odysseus survive his Odyssey. Painters have appreciated their rainbow of hues in their pallets and used their artistry to bring water to our palates throughout the ages. Likewise the wood is magnificent in art and music: during the Spring and Autumn period of the Zhou dynasty, Lu Ban of the 5th Century B.C. was crafting fine furniture, and Baroque musicians knew the virtue of pear for their reeds and early keyboard instruments. They are also quite nutritious as excellent sources of vitamin C for tissue health, potassium for heart health and blood pressure regulation, and fiber for other healthy regulation – apples ain’t the only fruits that keep the doctor away. Speaking of apples, some scholars also purport that the pears may have actually been the apples of Eden, since many early languages evolved that the favorite fruit was translated as “apple” for many cultures. You’ll always be the pear of my eye!
"I could peel you like a pear and god himself would see the justice in it."
Katherine Hepburn (Eleanor of Aquitaine) to Peter O’Toole (Henry II) in “Lion in Winter”
Ralph Waldo Emerson
Pears are among the oldest of cultivated fruits – in 5000 B.C., Feng Li abandoned his diplomatic career to devote himself to cultivating pears, peaches, persimmons, apples and almonds as his road to fame and riches. Homer lauded them as a gift of the gods; their versatility and long storage life helped Odysseus survive his Odyssey. Painters have appreciated their rainbow of hues in their pallets and used their artistry to bring water to our palates throughout the ages. Likewise the wood is magnificent in art and music: during the Spring and Autumn period of the Zhou dynasty, Lu Ban of the 5th Century B.C. was crafting fine furniture, and Baroque musicians knew the virtue of pear for their reeds and early keyboard instruments. They are also quite nutritious as excellent sources of vitamin C for tissue health, potassium for heart health and blood pressure regulation, and fiber for other healthy regulation – apples ain’t the only fruits that keep the doctor away. Speaking of apples, some scholars also purport that the pears may have actually been the apples of Eden, since many early languages evolved that the favorite fruit was translated as “apple” for many cultures. You’ll always be the pear of my eye!
"I could peel you like a pear and god himself would see the justice in it."
Katherine Hepburn (Eleanor of Aquitaine) to Peter O’Toole (Henry II) in “Lion in Winter”
Saturday, January 02, 2010
Rosemary, Baby!
"Where Rosemary flourished, the woman ruled." Unknown
Rosemary, Baby! Rosmarinus, old Latin for “dew of the sea”, this cousin of mint does in fact love the salt spray of the coast, but who doesn’t? Fragrant and evergreen, it lends itself to meats, fish and game fowl or anything that has the character to break through the veneer of milder herbs. The fall holiday season sees potted rosemary as a wonderful gift and its tiny pale blue flowers can light up your garden in the morn’; speaking of gardens it will keep bugs away from your cabbage, beans and carrots as well as add the flavors of theses same veggies in your pot! The medicinal properties of this herb are legendary and powerful so be careful: it relaxes muscles as a tea, yet too much can cause cramps and intestinal turbulence; topical application of its oils shows positive effects on tumors and cancers, but ingesting it can be deadly. It is an antioxidant said to improve memory, the Bard’s Ophelia said, "There's rosemary, that's for remembrance", but this could be a reference to the disastrously unforgettable experiences of Don Quixote and Sancho Panza when they nearly died from drinking the Don’s recipe for the balm of Fierabras rather than applying it to their wounds.
"As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language."Sir Thomas More
Rosemary, Baby! Rosmarinus, old Latin for “dew of the sea”, this cousin of mint does in fact love the salt spray of the coast, but who doesn’t? Fragrant and evergreen, it lends itself to meats, fish and game fowl or anything that has the character to break through the veneer of milder herbs. The fall holiday season sees potted rosemary as a wonderful gift and its tiny pale blue flowers can light up your garden in the morn’; speaking of gardens it will keep bugs away from your cabbage, beans and carrots as well as add the flavors of theses same veggies in your pot! The medicinal properties of this herb are legendary and powerful so be careful: it relaxes muscles as a tea, yet too much can cause cramps and intestinal turbulence; topical application of its oils shows positive effects on tumors and cancers, but ingesting it can be deadly. It is an antioxidant said to improve memory, the Bard’s Ophelia said, "There's rosemary, that's for remembrance", but this could be a reference to the disastrously unforgettable experiences of Don Quixote and Sancho Panza when they nearly died from drinking the Don’s recipe for the balm of Fierabras rather than applying it to their wounds.
"As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language."Sir Thomas More
Saturday, December 26, 2009
Orange ya glad I didn't say banana again?
“A man is not an orange. You can't eat the fruit and throw the peel away!” Willie Loman
The orange is actually a berry, for they have many seeds, called pips, fleshy pulp and derive from a single ovary. The citrus genus of berries is classed as hesperidia, which denotes a berry with a rough skin of oil filled glands encasing segments, or carpels, with juice-filled vesicles, which are really specialized hair cells. Most sources say the orange came from around China, paleontologists have found seeds as old as 20 million years; cultivated oranges appeared as early as 2500 B.C. The bitter orange was known in ancient Rome through her eastern conquests, but didn’t begin to spread throughout Europe until the Moorish conquests of the 11th century. Orange cultivation exploded near the end of the 15th century as sweet varieties made their way from India. Almost all citrus easily interbreeds to form many varieties, ranging from bitter to sour to sweet. Brazil has become the largest producer of oranges and orange juice, doubling the output of #2 U.S.A. The navel is the result of mutation at a Brazilian monastery, which are easy to peel and have few seeds. Valencias and Hamlins are popular sweet juicing oranges; blood oranges have a deep burgundy to slightly red tinged flesh.
If junk food is the devil, then a sweet orange is as scripture. Audrey Foris
The orange is actually a berry, for they have many seeds, called pips, fleshy pulp and derive from a single ovary. The citrus genus of berries is classed as hesperidia, which denotes a berry with a rough skin of oil filled glands encasing segments, or carpels, with juice-filled vesicles, which are really specialized hair cells. Most sources say the orange came from around China, paleontologists have found seeds as old as 20 million years; cultivated oranges appeared as early as 2500 B.C. The bitter orange was known in ancient Rome through her eastern conquests, but didn’t begin to spread throughout Europe until the Moorish conquests of the 11th century. Orange cultivation exploded near the end of the 15th century as sweet varieties made their way from India. Almost all citrus easily interbreeds to form many varieties, ranging from bitter to sour to sweet. Brazil has become the largest producer of oranges and orange juice, doubling the output of #2 U.S.A. The navel is the result of mutation at a Brazilian monastery, which are easy to peel and have few seeds. Valencias and Hamlins are popular sweet juicing oranges; blood oranges have a deep burgundy to slightly red tinged flesh.
If junk food is the devil, then a sweet orange is as scripture. Audrey Foris
Saturday, December 19, 2009
Is that a grapefruit in your pocket, or ...
“So far I've always kept my diet secret but now I might as well tell everyone what it is. Lots of grapefruit throughout the day and plenty of virile young men at night." Angie Dickinson
Your grapefruit or mine? Legend has it that the grapefruit is the result of a happy accident: in the late 17th Century, a Captain Shaddock brought some pummelos to the West Indies which crossed with citrus, probably oranges, that had been growing in the region and hybridized into the grapefruit – Columbus was known to have carried limes in his stores to the New World to ward off scurvy, and other citrus followed. In the 1750s the “forbidden fruit” of Barbados was described to the western world called the small shaddock by many and botanically as the Citrus Paradisi; the popular name grapefruit appeared from the fact that the fruits grow in clusters like grapes. Pink and Red grapefruit varieties began to appear in Florida groves in the early 20th century and are now among the most popular varieties. The grapefruit has become more popular then the pummelo from whence it came for several reasons: the rind is much thinner, yielding more meat for its size, it’s smaller making it more single serving size and more sweet hybrids have been developed. Incidentally, the bitterness of the grapefruit is largely contained in the membranes around the sections and is often removed to reveal the sweeter juice sacs inside. And when frozen, these sacs rupture to impart pulpiness and bitterness to juice.
There is a lot more juice in a grapefruit than meets the eye… Anonymous
Your grapefruit or mine? Legend has it that the grapefruit is the result of a happy accident: in the late 17th Century, a Captain Shaddock brought some pummelos to the West Indies which crossed with citrus, probably oranges, that had been growing in the region and hybridized into the grapefruit – Columbus was known to have carried limes in his stores to the New World to ward off scurvy, and other citrus followed. In the 1750s the “forbidden fruit” of Barbados was described to the western world called the small shaddock by many and botanically as the Citrus Paradisi; the popular name grapefruit appeared from the fact that the fruits grow in clusters like grapes. Pink and Red grapefruit varieties began to appear in Florida groves in the early 20th century and are now among the most popular varieties. The grapefruit has become more popular then the pummelo from whence it came for several reasons: the rind is much thinner, yielding more meat for its size, it’s smaller making it more single serving size and more sweet hybrids have been developed. Incidentally, the bitterness of the grapefruit is largely contained in the membranes around the sections and is often removed to reveal the sweeter juice sacs inside. And when frozen, these sacs rupture to impart pulpiness and bitterness to juice.
There is a lot more juice in a grapefruit than meets the eye… Anonymous
Saturday, December 05, 2009
He eats anything. Live animals, dead animals, rocks, lightbulbs, corkscrews, battery cables, cranberries...
“Well, art is art, isn't it? Still, on the other hand, water is water! And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now, uh... Now you tell me what you know.”
Captain Jeffrey T. Spaulding
Cranberries have been around for a long time - foraged for by Arctic nomads for millennia - but there are many American growing associations who insist they originated in North America. Native Americans partook of their tartness and were good enough to share them with the starving English settlers in Massachusetts in 1620, which is likely how they came to be part of the Thanksgiving repast. Since they had not seen the fruit before, the pilgrims assumed that they were obviously from a native plant. There is a popular myth that there are three fruits native to North America – the cranberry, which is found wild in ancient Russia and Scotland, along with the Concord grape (a hybrid) and the blueberry (known to Pliny and Virgil by other names) – though the blueberry is related to the Huckleberry of which a 13,000-year-old plant lives in Pennsylvania. There are real health benefits to the cranberry: high in vitamin C, low in calories, high in fiber and potassium.
The name we use morphed from “craneberry”: the flower resembles a crane and more likely because cranes love ‘em. Native New England tribes used them to flavor their pemmican – a wonderful concoction of meat, fat, and fruit, preserved by drying, to savor through the long winter months. This was such an important food product that the North West Company and the Hudson Bay Company fought the Pemmican War, which began in 1814, ending when the HBC absorbed the NWC in 1821. Kind of jerky, huh?
Cranberry sauce is yay-high, shaped like a can.
Kevin Burke
Captain Jeffrey T. Spaulding
Cranberries have been around for a long time - foraged for by Arctic nomads for millennia - but there are many American growing associations who insist they originated in North America. Native Americans partook of their tartness and were good enough to share them with the starving English settlers in Massachusetts in 1620, which is likely how they came to be part of the Thanksgiving repast. Since they had not seen the fruit before, the pilgrims assumed that they were obviously from a native plant. There is a popular myth that there are three fruits native to North America – the cranberry, which is found wild in ancient Russia and Scotland, along with the Concord grape (a hybrid) and the blueberry (known to Pliny and Virgil by other names) – though the blueberry is related to the Huckleberry of which a 13,000-year-old plant lives in Pennsylvania. There are real health benefits to the cranberry: high in vitamin C, low in calories, high in fiber and potassium.
The name we use morphed from “craneberry”: the flower resembles a crane and more likely because cranes love ‘em. Native New England tribes used them to flavor their pemmican – a wonderful concoction of meat, fat, and fruit, preserved by drying, to savor through the long winter months. This was such an important food product that the North West Company and the Hudson Bay Company fought the Pemmican War, which began in 1814, ending when the HBC absorbed the NWC in 1821. Kind of jerky, huh?
Cranberry sauce is yay-high, shaped like a can.
Kevin Burke
Thursday, November 26, 2009
Cauliflower by any other name, but a rose is a rose is a...
“Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower.” Jim Carrey
Cauliflower by any other name, but a rose is a rose is a rose is a rose… or is it? The cauliflower is one of the many varieties of the cabbage, Brassica oleracea, which include broccoli, Brussels sprouts, collards, and kohlrabi among the kinfolk. It is believed to have evolved in Asia Minor more than 2000 years ago, possibly as a primitive form of broccoli; China is the world’s largest producer, followed by India and southern Europe. In order for the heads to remain white, the leaves must cover the heads and keep out sunlight, which can cause the curd-like inflorescences to become bitter. From the latin caulis, which means to have grown from a woody stem, there are some wonderful cultivars that may have originated in Italy, though claimed by others. Purple cauliflower appeared in the early 19th century, a hybridized broccoli developed in Italy and South Africa; broccoflower has many camps: many Dutch and German horticulturist claim it is really Romanesco, in France, Chou Romanesco, more a broccoli masquerading as a cauliflower; in Italy, there is Broccoli Romanesco, which is more likely from northern Italy than Rome, but popular in Rome, nonetheless; orange cauliflower appeared, growing wild in Canadian marshes, in the 1970s and is very high in beta carotene.
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Mark Twain
Cauliflower by any other name, but a rose is a rose is a rose is a rose… or is it? The cauliflower is one of the many varieties of the cabbage, Brassica oleracea, which include broccoli, Brussels sprouts, collards, and kohlrabi among the kinfolk. It is believed to have evolved in Asia Minor more than 2000 years ago, possibly as a primitive form of broccoli; China is the world’s largest producer, followed by India and southern Europe. In order for the heads to remain white, the leaves must cover the heads and keep out sunlight, which can cause the curd-like inflorescences to become bitter. From the latin caulis, which means to have grown from a woody stem, there are some wonderful cultivars that may have originated in Italy, though claimed by others. Purple cauliflower appeared in the early 19th century, a hybridized broccoli developed in Italy and South Africa; broccoflower has many camps: many Dutch and German horticulturist claim it is really Romanesco, in France, Chou Romanesco, more a broccoli masquerading as a cauliflower; in Italy, there is Broccoli Romanesco, which is more likely from northern Italy than Rome, but popular in Rome, nonetheless; orange cauliflower appeared, growing wild in Canadian marshes, in the 1970s and is very high in beta carotene.
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Mark Twain
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